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Explore One and DONE! | Simple One-Pan Dinner: Sautéed Pork Chops & Herb Butter Green Beans with 1,973 views, 29 likes, and 5 comments. Experience the impact of this video content that has captured audience attention.

#cookingathome #budgetfriendlyrecipe #budgetfriendlymeals #onepandinner #easydinner #cookingrecipes #PorkChops #OnePanDinner #CookingSkills #PanSauce #TheApartmentChef #WeeknightMeals #EasyRecipes #KitchenTechniques #GarlicMincing #GreenBeans #MarsalaSauce #HomeCooking Welcome to The Apartment Chef! In today’s episode, we’re keeping it simple and delicious with a one-pan dinner featuring sautéed pork chops and fresh French green beans. You’ll learn the essential techniques for seasoning and searing pork chops in a non-stick skillet to ensure they stay juicy, and for finishing them with a luxurious pan sauce made from shallots, garlic, chicken stock, and Marsala cooking wine. Beyond the main dish, we dive into foundational kitchen skills including how to properly mince garlic, chop shallots without the tears, and create a homemade herb compound butter for the perfect veggie finish. Whether you're a beginner or a seasoned home cook, these base recipes are highly adaptable—swap the pork for chicken or the beans for broccoli to suit your pantry. Let’s get cooking and level up your weeknight meal game! Chapters: 0:00 - Intro to One Pan Pork Chops & Green Beans 01:21 Ingredients and Equipment Overview 02:50 Knife Skills: How to Chop Shallots Like a Pro 06:17 Kitchen Hack: Peeling and Mincing Garlic 08:14 Prepping and Seasoning the Pork Chops 09:37 Sautéing Pork Chops in a Non-Stick Skillet 12:00 Making the Marsala Pan Sauce (Deglazing) 15:15 Sautéing Green Beans with Herb Butter 16:25 Plating and Final Taste Test 📌 What You'll Learn in This Video • How to season and sear pork chops to a perfect 160°F internal temperature. • The secret to professional shallot and garlic mincing using the root-end technique. • How to create a flavorful 'fond' and deglaze a pan for a rich sauce. • Making a Marsala-infused pan sauce with chicken stock and aromatics. • Properly sautéing green beans with homemade compound herb butter. • Tips for using a non-stick skillet for searing meat without sticking. Hope you enjoyed today’s episode, a one-pan quick and easy dinner. A description of the ingredients and equipment below. Or, click the link to support the channel and purchase a digital copy. https://www.theapartmentchef.com/product-page/one-pan-dinner-pork-chops-and-green-beans-instant-downloadpdf Here is a recap of what we went over for you to review anytime you need. Thanks again. If you enjoyed today’s episode, please consider subscribing and giving the video a Like. See you next time! Visit me: https://www.theapartmentchef.com/ Ingredients: 2 Pork Chops 4 tbs Oil, divided Salt & Pepper 1 Shallot, minced ¾ cup / 201 ml Chicken Stock 2 Garlic Cloves, minced or 1 ½ tsp Garlic Powder Thyme or Oregano, chopped 1 tsp Marsala or Sherry Wine 6 oz. / 170 g Green Beans, fresh of frozen Equipment: Skillet Cutting Board Chef’s Knife Measuring Cup Tongs Whisk Paper Towels Tin Foil TERMINOLOGY: Google Sheets https://docs.google.com/spreadsheets/d/11qiku_-F0dHFj4gr-qKRuZrJvTpeIRSw3wm_GNJjQQQ/edit?gid=0#gid=0 Aromatics Deglaze Fond (Garlic) Paper Reduce / Reduction Root End Sauté Glossary for French cooking terms https://www.ciaconsulting.org/wp-content/uploads/2025/10/Glossary-of-French-Cooking-Terms-v.100-CP.pdf Hosted by, The Apartment Chef Written, Produced, and Edited by, Katie Marlor For more information, please visit: For Business Requests Only: [email protected] The Apartment Chef, LLC. 805 Lake Street Unit 1105 Oak Park, IL 60301 Music Credits: Opportunity Walks & Squirm Worm

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